Freshly made vegetables broth is quick and inexpensive and great way to use the leftover vegetable scraps. It is fairly simple to make vegetable broth with few simple ingredients.  For darker and sweeter vegetable broth you could roast the vegetables until they’re brown.

You need:
1 tablespoon olive oil
1 medium yellow onion sliced
2 medium carrots sliced
1 celery stock sliced
2 garlic cloves
2 bay leaf
1 large stem of each parsley and thyme
Salt pinch
8 peppercorns
5 cups water

Put together:

In a stock put, heat up the oil. And onion and garlic and sautéed it till it is light brown. Add carrots and celery
and still occasionally until the vegetables have softened (try not to break up the veggies) Pour 3 cups of the water and reduce the heat to boil. This allows to extract the beautiful flavors from spices and veggies.

Add parsley and thyme stem and peppercorns and add the remaining 2 cups of water. Bring it to boil and then cover and cook at a very low simmer for about 20 mins. Turn the heat off after and let it cool a bit.

You can store the broth in glass containers. Set a sieve over the container and stain the broth without breaking or crushing the solids. let the containers feel to room temperature before you refrigerate or freeze it.

How long does it last?
This recipe works great for fresh vegetable broth up to five days in the refrigerator. And it last up to six months in the freezer.

Can I use pressure cooker to make the vegetable broth?
The pressure cooker or instant pot works well for this recipe. There is a difference in a quality broth in a pot on stove. If you decide to use this recipe in pressure cooker, this will cuts down the time to make the stock by half.

How to use the remainder discard of solids?
I tend to use the discard solids in veggie burgers. Refer to this recipe here.